Description
These Healthy Pumpkin Muffins are a gluten-free treat packed with warm pumpkin pie spices and a sweet coconut sugar streusel topping. Perfect for fall or any time you crave a moist, flavorful muffin that’s both wholesome and indulgent.
Ingredients
Scale
Muffin Batter
- 2 cups gluten-free 1-to-1 flour
- ¾ cup coconut sugar
- 1 tsp baking soda
- 1 ½ tsp pumpkin pie spice
- ½ tsp salt
- ¾ cup pumpkin puree (homemade or canned)
- 1 large egg (whisked)
- â…“ cup coconut oil (melted)
- â…“ cup pure maple syrup (room temperature)
- ½ cup milk (cashew or almond milk)
- 1 ½ tsp vanilla extract
Streusel Topping
- â…“ cup gluten-free 1-to-1 flour
- 2 Tbsp butter (softened, almost melted)
- 2 Tbsp coconut sugar
- ½ tsp cinnamon
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to warm up while preparing the batter.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, coconut sugar, baking soda, pumpkin pie spice, and salt. Whisk these together until everything is evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, egg, melted coconut oil, maple syrup, nut milk, and vanilla extract until well blended.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing well after each addition. Continue until the batter is smooth and fully combined.
- Prepare Streusel Topping: In a medium bowl, blend gluten-free flour, softened butter, coconut sugar, and cinnamon. Use a fork or pastry cutter to mix until it forms coarse crumbs.
- Fill Muffin Tray: Line a 12-cup muffin tin with liners and lightly spray with non-stick spray. Spoon approximately â…“ cup of batter into each muffin cup, filling almost to the top. Evenly sprinkle the streusel topping over each muffin.
- Bake: Place the muffin tray in the preheated oven and bake for 24-26 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Allow the muffins to cool to room temperature before serving. Enjoy the moist texture with a sweet, crunchy topping!
Notes
- Ensure to use a 1-to-1 gluten-free flour blend for best results.
- Milk alternatives like cashew or almond milk work well; avoid using regular dairy for a dairy-free option.
- Measure coconut sugar accurately to maintain the right sweetness balance.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if unavailable.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra touch, add chopped nuts or chocolate chips to the batter before baking.
